1 Make sure you are presentable before you leave for work. Always arrive at least 15 minutes before your scheduled shift, well-groomed and with clean clothes on. Wear clean shoes and socks. Your hair should be neat and washed, your nails clean, your uniform/clothes clean and modest. Apply limited quantities of makeup to show a natural & fresh look.
2 Watch for signals. If a table wants something they will glance around to look for you. Learn to stay alert as you walk the floor, without staring at your tables. Most customers will make eye contact as a signal that they need you. This can give them the feeling like you're paying attention without hovering over them.
- When their good food and conversation is over, they will start looking around at other diners or the walls. This can tell you when to clear plates, offer desserts or drop the check.
3 Talk less. Avoid going into eagle-hawk mode and badgering the customers. Customers hate to be ogled at or constantly interrupted in their conversation and meal, but will also need something every now and then. It's a delicate balance.
- Learn to gauge your customers quickly. If a couple seems tense and like they might be in the middle of an argument, it's probably not the time to ask "Celebrating something tonight?" or other breaking-the-ice questions. If a table seems like they're having a good time and are hesitant to leave, suggest drinks or coffee. If they feel like chatting, take a moment to chat. If not, leave them in their conversation.
4 Don't assume the man will pay. If it becomes directly known to you during their visit which guest will be paying, you may leave the check at the end of the table by him or her. Otherwise, leave the check in the middle of the table. Check is always face down. If it is inside a check envelope, lay it flat on the table.
5 Stay calm. When customers get nasty or rude, listen and communicate with them openly. Remember: it's a job, it isn't personal. If they're openly belligerent, disturbing other customers, or overtly drunk, grab the manager and let the boss deal with it.(wikihow)
These are just basic examples of what servers should be aware of when taking care of their guests. There are lots of tricks to the trade that separate the good from the best, the attributes of looking professional and staying organized is just a portion of what the ISERV waiter book will do for you.